DIY Pad Kee Mao

If you love Thai food, you are probably familiar with Pad Kee Mao (popularly known as ‘Drunken Noodles’). Although the origin of the dish is debatable, but let’s just say that it is a classic version of stir-fried noodles cooked with vegetables (or chicken). Here’s how you can create your own version at home using our Chef’s recipe. DIY is the best!

What You’ll Need?:

4 tablespoons Pad Kee Mao base (or can substitute it with ketchup sauce, tamarind, sugar and vegetable stock)

2 tablespoons dark sweet soy sauce and light soy

1 tablespoon mushroom oyster sauce

1 teaspoon rice vinegar

3 tablespoons vegetable oil

6 cloves garlic

½ cup sliced onion

½ cup sliced broccoli/ zucchini

½ cup sliced carrots

½ cup sliced mushroom

½ cup sliced bamboo shoots

1 bowl of fresh rice noodles (makes for 4 atleast)

2 basil leaves

1 teaspoon chilli flakes

½ cup boiled chicken (optional if you prefer vegetarian)

For Garnishing:

1 lemon wedge

½ cup spring onions

1 tablespoon crushed peanuts

Method

Step 1:

Whisk together the mushroom oyster sauce, soy sauce and vinegar, and set aside. Roughly chop the garlic and mix well with the chilli flakes.

Step 2:

Put a wok (or a large frying pan) over medium-high heat; add the oil, the garlic-and-chilli mixture and the onion. Cook, stirring constantly, until the garlic is slightly brown. Add the chicken and a splash of the tomato ketchup sauce. Cook, stirring to break up the meat, until it is cooked through for about 5 minutes.

Step 3:

Add all the chopped veggies and noodles. Turn the heat to high, and add almost all of the sauce. Cook, toss well until the noodles are coated in sauce and take on a slightly charred flavor from the wok. Taste, and add more sauce if needed. Toss in the basil and the peanuts, and serve with lemon wedges and top it with spring onion.